Description
This Cucumber Shrimp Salad is a delightful blend of crisp cucumbers, tender shrimp, and zesty flavors that will make your taste buds dance. Perfect for a quick lunch, light dinner, or a show-stopping appetizer.
Ingredients
- Medium to large shrimp, peeled and deveined
- English cucumbers (or regular cucumbers, peeled if tough)
- Red onion
- Avocado
- Fresh dill (or parsley or cilantro)
- Olive oil
- Lemon juice
- Salt
- Pepper
- Mustard (optional)
- Hot sauce (optional)
Instructions
- In a pot of boiling salted water, add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them! Drain the shrimp and place them in a bowl of ice water to stop the cooking process. Once cooled, drain again and pat dry.
- While the shrimp cools, chop the cucumbers, red onion, and avocado into bite-sized pieces. I like to keep the cucumber skin on for added color and nutrients.
- In a large mixing bowl, combine the cooled shrimp, cucumbers, red onion, and avocado. Gently toss them together to mix.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. You can adjust the proportions to your taste. If you’re adding mustard or hot sauce, mix it in here.
- Pour the dressing over the shrimp and vegetable mixture. Add the chopped herbs and toss everything gently until all ingredients are well coated in the dressing.
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes. Serve cold, garnished with extra herbs if desired.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Don’t hesitate to experiment with the seasoning. A pinch of garlic powder or a squeeze of lime juice can add a lovely twist. For a crunchier salad, consider adding some diced celery or jicama.